Simon Rimmer served up a tasty lamb and pearl barley stew on Steph’s Packed Lunch.
The ingredients are: 2tbsp vegetable oil, 1kg neck of lamb, on the bone, 1 onion, peeled and sliced, 3 carrots, peeled and roughly sliced, 450g potatoes, peeled and cut into big chunks, 50ml Worcestershire sauce, 1.2 ltr strong lamb stock and 100g pearl barley.
For the beetroot: 450g beetroot, cut into wedges, 125g demerara sugar, 125ml red wine vinegar, 1 bay leaf and 6 sprigs fresh thyme.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
Related Posts
Simon Rimmer stuffed portobello mushrooms with toasted hazelnuts and slaw recipe on Sunday Brunch
Simon Rimmer chocolate, fig and hazelnut tiffin recipe on Sunday Brunch
Simon Rimmer lamb with tenderstem broccoli, anchovies and almonds recipe on Steph’s Packed Lunch
Simon Rimmer lamb moussaka with aubergines and tomatoes recipe on Steph’s Packed Lunch
Simon Rimmer cannelloni with sugo sauce recipe on Steph’s Packed Lunch
Simon Rimmer beef hot pot with anchovies recipe on Steph’s Packed Lunch
Simon Rimmer honey glazed shredded beef with rice recipe on Steph’s Packed Lunch
Simon Rimmer brick chicken with buttery potatoes and salsa verde recipe on Steph’s Packed Lunch
Simon Rimmer lamb chops with bean gratin recipe on Steph’s Packed Lunch
Simon Rimmer peri peri chicken wraps recipe on Steph’s Packed Lunch
I watched this and wanted to cook it today. There are no cooking instructions. I think in slow cooker but not sure for how long.
Thanks for the recipes. Now that some packaged vegetables and fruit is being sold without a use by date on in supermarkets, how about demonstrating on food programmes on TV when, eg carrots are still ok and when they are only fit for the compost bin?